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Frijoles negros (black beans
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| Artist: |
_ |
| Categories: |
Beans, Mexican, North American, South American |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Salt pork | | 1
| large | Onion, chopped | | 2
| | Cloves garlic, minced | | | - or pressed | | 2 1/2
| cup | Dried black beans | | | - about 1 pound | | 1
| tsp | Crumbled dry epazote leaves | | 5
| cup | Water | | 4
| cup | Beef or chicken broth | | | Salt |
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Procedures:
| 1 | Cook pork over medium high heat in a 4 or 5 qt. pan until fat begins to melt. | | 2 | Add onion and garlic and cook, stirring often, until onion is soft (about 5 min).. | | 3 | Sort beans and discard debris; rinse well. | | 4 | Add beans and epazote to pan and pour in broth and water. | | 5 | Raise heat to high and bring to boil. | | 6 | Reduce heat, cover and simmer for 2 to 2 ?hours (or until beans are tender). | | 7 | If beans are too soupy, boil over medium high heat, stirring often until thick enough. | | 8 | Season with salt. | | 9 | 6 to 8 servings |
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